Fish Biryani - In Chettinad Style

VideoVideo SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 7 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Sea Food , Non-Vegetarian Rices , Cuisine , Cuisine Tamil

Fish Briyani is not originally from chettinad, this briyani belongs to malabar cuisine. I tried making this in our very own chettinad style more like chicken briyani with some changes as I am adding fish.

 

Servings: 2 Preparation time:
Ingredients:
  • Rice, White, Short-grain, Raw, Plain 2 cups of rice
  • Fish, Mackerel, King, Raw, 250gms king fish (or vanjaram thick steaks)
  • Lemon Juice, Raw, Lime Juice, Lemon Juice 1tsp lemon juice
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 1/2tsp chili powder
  • Garam Masala Powder, NITU DIDIs garam masala powder 1tsp garam masala
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2tsp turmeric powder
  • Canola Oil, Vegetable Oil, Cooking 2tbsp oil for fry
  • Mint Leaves, Peppermint, Fresh, chopped mint
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander coriander leave for garnish
  • Onions, Raw, Onion 4-5 small onions (chopped half)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 tomato sliced
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 2 tsp coriander powder
  • Ginger Paste, Puree, 1/2tsp ginger paste
  • Ginger Garlic Paste, 1/2tsp garlic paste
  • Fish Masala, 1tbsp fish masala
  • Ghee, 1tsp ghee
  • Yogurt, Plain, Low Fat, Curd, yoghurt 1tsp of curd
  • Salt, Common Salt, Rock Salt, Table Salt Salt per taste

Instructions (Preparation Steps):

  • Rinse and soak the 2 cups of rice for 20 min
  • Marinate fish with lemon juice, chili powder, little garam masala and turmeric powder
  • If you don't want spicy, skip chili in the marination
  • Shallow fry the fish.
  • Remove the steak from oil
  • Once the fish cools down, remove the skin and bones carefully
  • Do not break the steaks
  • In the same kadai, in the same oil add chopped mint and coriander leave (rinsed)
  • Add onions
  • Add diced tomatoes
  • Add a tsp of chili powder or according to your choice
  • Add 2 tsp of coriander powder
  • Add a tsp of garam masala
  • Add a tsp of ginger garlic paste
  • Add the fishes, add salt to the masala and cook till the oil separates from the gravy
  • In pressure cooker add rinsed rice with some ghee and fry for a minute or until you get the aroma
  • If you are using electric cooker, use a separate pan for this process
  • Add the fish masala to the rice
  • As I have soaked the rice for 20 mins, add water in 1:1 ratio with a tsp of curd
  • Add salt for taste
  • Pressure cook for 5 mins
  • wait till the pressure release on it own
  • Enjoy Fish Biryani with raita..

Cook's Tip:
Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time
2468 likes
Rub lemon rind over cutting boards to clean and deodorise it.
56 likes
Add a little milk to onions while frying, this will help retain a rich colour and prevent them from burning
164 likes
Preserve coriander leaves or curry leaves Keep them in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time without getting discolored.
392 likes
Want to store ginger for more than weeks.. then follow this tip.. Slice the ginger and put in a vessel add water and keep it in refrigerator.. For every two days once change the water alone.. you can see ginger keeping fresh for more than two weeks..
1605 likes

 

 

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